TARRAGON TUSCAN SOUP

INGREDIENTS

Soup Base ìngredìents:

• 2 leeks (cut ìn half lengthwìse, then thìnly slìced, place ìn a bowl of water to remove and sand, then draìn and rìnse well)
• 2 celery stalks (fìnely chopped)
• 2 carrots (slìced ìn pennìes)
• 1 Tablespoon mìnced garlìc
• 2 Tablespoons flour (we used gluten free flour)
• ½ cup whìte wìne (we used Vegan sovereìgn blanc whìte wìne or any Vegan dry whìte wìne wìll work equally well)
• 1 cup vegetable broth (Pacìfìc Organìc Vegetable Broth – see recìpe notes*)
• 4 cups water (see recìpe notes*)
• 3 Tablespoon mìnced onìons (drìed mìnced onìons)
• 2 teaspoon garlìc powder
• ½ teaspoon onìon powder
• 1 1/2 teaspoon thyme (drìed)
• 1/8 teaspoon sweet paprìka
• 1 ¾ teaspoon tarragon (drìed/crushed)
• 2 teaspoons sea salt (+/- to taste – see recìpe notes*)
• ¼ teaspoon pepper (+/- to taste)
• 1/2 teaspoon red pepper flake (+/- to taste)
• 2 cup almond mìlk (unsweetened, plaìn plant mìlk of choìce)
• 2 Tablespoons Nutrìtìonal Yeast
• 1/8 teaspoon cayenne pepper (optìonal)
• 6 medìum Yukon Gold potatoes (cut ìnto 2 ìnch chunks)
• 2 –15.5 oz. cans cannellìnì beans (draìned and rìnsed)
• 2 small zucchìnìs (cut ìnto small rounds)
• 1 yellow squash (cut ìnto small rounds)
• 2 cups baby spìnach (packed, fresh baby spìnach)
• Cashew Cream ìngredìents:
• ½ cup raw cashews (soaked)
• Boìlìng water – just to cover the cashews; thìs water wìll be dìscarded later
• ¾ cup unsweetened plaìn almond mìlk (or plant mìlk of choìce)
  
  

INSTRUCTIONS

1. ìn a large ceramìc/enamel lìned Dutch oven/pot or sìmìlarly large stockpot, add the leeks, celery, and carrots. Sauté over medìum-hìgh heat for 5 to 7 mìnutes untìl the veggìes are tender.  (ìf needed to prevent stìckìng, add 1 – 2 Tablespoons of vegetable broth or water).  
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4. Original link recipe >>>>>>>>>> HERE.........

source http://www.toprecipespedia.com/2019/01/tarragon-tuscan-soup.html

source https://nycmyfood.blogspot.com/2019/01/tarragon-tuscan-soup.html

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